Roasting a chunk of pork belly in the oven until we get a crackling skin is an easy way to bring out all this piece of meat can offer. Or maybe a bit more?
As I lately have a little time, I had been browsing on the internet last week. Looking to find new, stirring ideas, inspirational meals that I have never tested before, to delight my family with. Looking for a long time yet couldn’t come across any interesting things. Right before I wanted to give up on it, I came upon this delicious and easy treat simply by accident on Suncakemom. The dessert looked so scrumptious on its snapshot, it required fast action.
It was easy to imagine just how it’s made, how it tastes and how much my hubby will want it. Mind you, it is quite simple to please him in terms of desserts. Yes, I am a lucky one. Or possibly he is.Anyways, I got into the site and then used the step-by-step instuctions which were coupled with wonderful images of the operation. It really makes life rather easy. I could imagine that it’s a slight effort to take snap shots in the middle of baking in the kitchen as you may typically have gross hands so that i seriously appreciate the hard work she put in to build this blogpost .
With that said I’m empowered presenting my personal formulas similarly. Appreciate your the thought.
I had been tweaking the main recipe create it for the taste of my loved ones. I’ve got to mention that it was an awesome outcome. They prized the taste, the structure and enjoyed getting a delicacy like this in the midst of a hectic workweek. They ultimately wanted lots more, more and more. So next time I am not going to make the same miscalculation. I am going to twin the volume .
The origanal roasted pork belly recipes recipe is from SunCakeMom
Preheat oven to 350°F / 180°C.
Make diamond shaped cuts on the skin of the pork belly. Preferably the depth of the fat, without cutting the meat under the fat.Crispy-Pork-Belly-Recipe-Process-2-SunCakeMom
Rub the cuts with the salt and any optional spices.
Heat oil in a pan then add the diced onion, carrot, celery and salt essentially making mirepoix.
Saute until the onion gets a glassy / translucent look for about 5 minutes on high heat.
Add crushed garlic and bay leaf and saute until the garlic gets fragrant.
Make some space on the pan for the pork belly and place it skin side down on the pan.
Sear it for a 2-3 minutes then turn it around and sear the top as well.
Add the optional white wine and move the pork belly a bit around.
Cook away the white wine to the quarter on high heat in about 10 – 15 minutes.
Fill up the pan with water until the pork belly is submerged until the skin.
Bring it to boil then transfer onto a baking pan or in case if a baking pan was used to prepare the dish just put the boiling pan into a 350°F / 180°C oven.
Braise it for 90 – 180 minutes in the oven while soaking the skin with the juices in every 20 minutes or so.
Recipe Notes